*  Exported from  MasterCook  *
                    Try These Recipes For Fresh Cherries
 Recipe By     : Georgeanne Brennan, San Francisco Chronicle
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Plans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Fresh Cherries
 With cherry season just getting started, here are some recipes to use when 
 the bins start to overflow.
 --Brandied Cherries.  Put clean, dry, firm cherries into a sterilized jar.  
 Add a little sugar, and cover with brandy.  Close the jar and store in a 
 cool, dark place.  Turn the jar every day until sugar dissolves.
 --Cherry Cobbler.  Preheat an oven to 400 degrees.  Make a favorite cobbler 
 crust.  Pit and stem about 4 cups of cherries.  Put in a bowl, and toss with 
 1 1/2 cups flour, 1 teaspoon lemon juice and 1/2 cup sugar.  Put the cherries 
 in a baking dish, top with the crust and bake for about 20 minutes, or until 
 the crust is lightly golden and the juice is bubbling around the edges.  Let 
 stand 10 minutes before serving.
 --Cherry Sauce.  Pit and stem about 2 cups of cherries.  Put them in a 
 saucepan with 1/2 cup sugar and 1/4 cup water.  Bring to a boil over medium 
 heat and cook, uncovered, about 15 minutes or until the juice has thickened.  
 If desired, strain.  Serve the cherries warm or cold over ice cream or cake.
 --Chocolate Cherry Cake.  Make a favorite two-layer chocolate cake and 
 chocolate frosting.  Spread one layer with frosting; then spread with very 
 sweet chopped cherries.  Add the second layer and frost.  Top with a cluster 
 of whole cherries with stems attached.
 --Pain Perdu With Poached Cherries.  Pit about 20 cherries.  Put them in a 
 saucepan, and add about 3/4 cup water and 1/4 cup sugar.  Bring to a boil 
 over medium-high heat.  Reduce to a simmer, and poach for 10 to 15 minutes or 
 until a syrup forms and the cherries are soft but still hold their shape.
 Dip thick slices of country-style bread in beaten eggs.  Melt a nugget of 
 butter in a skillet.  Saute the dipped bread until golden.  Serve with the 
 cherries and their juice.
 Georgeanne Brennan, a food and garden writer who lives in Yolo County, is the 
 author of ``Aperitif'' and ``The Food and Flavors of Haute Provence.'' She 
 can be reached by e-mail at food@sfgate.com.
 Converted by MC_Buster.
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